Old Bay crab cakes are a tasty treat that brings together the rich flavor of jumbo lump crab meat mixed with classic seasonings. This recipe is perfect for anyone looking to impress at a dinner party or enjoy a special meal at home. If you’re curious about how to make these delightful crab cakes, you’ll also want to check out this ultimate guide to cavatelli for a pasta side option.
Why Make This Recipe
Making Old Bay crab cakes at home allows you to control the ingredients, ensuring freshness and flavor. Using quality jumbo lump crab meat creates a rich and satisfying dish. The Old Bay seasoning adds a signature taste that perfectly complements seafood, making these crab cakes a must-try.
How to Make Old Bay Crab Cakes
Ingredients
- 1 lb (454g) Jumbo lump crab meat (picked through for shells)
- 1/4 cup (60ml) Mayonnaise (full fat for best flavor)
- 1 large Egg (lightly beaten)
- 1 tsp (5g) Dijon mustard
- 2 tsp (10g) Old Bay seasoning (divided use)
- 1/2 cup (50g) Panko breadcrumbs
- 1 tbsp (4g) Fresh parsley (finely chopped)
- 2 tbsp (30g) Unsalted butter
- 1 tbsp (15ml) Neutral oil (Canola or grapeseed)
- 4 dollops Tartar sauce (pale yellow and creamy)
- 4 wedges Lemon (fresh and bright yellow)
Directions
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Prepare the Mixture: In a large bowl, combine the mayonnaise, egg, Dijon mustard, and one teaspoon of Old Bay seasoning. Mix these ingredients well. Gently fold in the jumbo lump crab meat, Panko breadcrumbs, and fresh parsley, ensuring not to break up the crab too much. Season the mixture with the remaining teaspoon of Old Bay.
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Sear the Crab Cakes: Form the mixture into patties. Heat the butter and oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4 to 5 minutes on each side or until they are golden brown and heated through.
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Serve: Remove the crab cakes from the skillet. Serve them warm with dollops of tartar sauce and wedges of lemon on the side.
How to Serve Old Bay Crab Cakes
These crab cakes are excellent served as an appetizer or a main dish. Pair them with a fresh salad or some sautéed vegetables for a light meal. They can also be placed in a bun to create a delicious crab cake sandwich.
How to Store Old Bay Crab Cakes
You can store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, consider freezing them before cooking. Thaw them in the fridge overnight before pan-searing.
Tips to Make Old Bay Crab Cakes
- Use fresh, high-quality crab meat for the best flavor.
- Don’t overmix the crab cake mixture to maintain chunks of crab.
- Chill the formed patties in the refrigerator for about 30 minutes before cooking to help them hold their shape.
Variation
Feel free to add extra ingredients for different flavors! Some options include diced bell peppers, green onions, or a bit of hot sauce for a spicy kick.
FAQs
1. Can I use canned crab meat?
Yes, you can use canned crab meat, but fresh or frozen crab will give you a better taste and texture.
2. How do I know when the crab cakes are done?
They should be golden brown on the outside and heated through the center. You can check with a food thermometer, aiming for an internal temperature of 145°F (63°C).
3. Can I bake these crab cakes instead of frying them?
Yes, you can bake them! Place the formed crab cakes on a baking sheet, brush with oil, and bake at 375°F (190°C) for about 20-25 minutes or until they are golden brown.
Conclusion
Old Bay crab cakes are a delightful dish that combines flavor and tradition. For a great side to complement your meal, consider trying out this recipe for crab cakes with remoulade sauce. Enjoy your cooking!